Grilled asparagus with parmesan cream and anchovies

AT A GLANCE

  • Serves 8 people

  • 4 bunches asparagus, trimmed
  • 10 ml olive oil, for drizzling
  • 12 anchovy fillets
  •  
  • Parmesan cream
  • 4 egg yolks
  • 100 ml chicken stock
  • 50 ml white wine
  • 100 gm parmesan, finely grated
01   For parmesan cream, combine egg yolks, stock, wine, 20gm parmesan and a pinch of salt in a heatproof bowl, whisk to combine, then whisk continuously over a saucepan of simmering water until thick (8-10 minutes). Remove from heat, gradually stir in remaining parmesan, season to taste and stand in a warm place until required, whisking occasionally to prevent a skin forming.
02   Preheat a char-grill pan over high heat until very hot. Drizzle asparagus with olive oil and season to taste, then grill in batches, turning occasionally, until just coloured (3-4 minutes). Arrange asparagus on a platter, spoon over parmesan cream, arrange anchovies on top and serve warm.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Recipe:

O TAMA CAREY, ANDREW CIBEJ , DANIEL JOHNSTON, BERTA, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK

Drinking Suggestion:

CRISP WHITE VARIETAL SUCH AS A PECORINO FROM LE MARCHE. , suggested by GIORGIO DE MARIA

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